Chocolate Marshmallow and Chocolate Chip Ice Cream
Who doesn’t love ice cream? This genius recipe from my friend, Frank Suher, doesn’t require an ice cream maker to make creamy ice cream. The addition of liquor keeps the frozen treat from hardening, leaving you with a creamy texture and the ability to make lots of different flavors. This one is my favorite which is why I’m posting it first, but I’ve tried Mocha Chip and Snickerdoodle too and they were terrific. Don’t worry you can’t taste the alcohol and it’s a small amount for the quart you get.
Tips:
Evaporated milk can be substituted for the sweetened condensed milk. In this recipe use 11 fluid ounces of evaporated milk and 1 1/4 of a cup of granulated sugar. Heat the evaporated milk and sugar together over medium heat until the sugar is dissolved completely. Chill mixture before continuing.
Chocolate Marshmallow and Chocolate Chip Ice Cream
Makes a quart
PREP 15 minutes
FREEZE 6 hours or longer
INGREDIENTS
14 oz. sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
pinch salt
2 cups heavy cream (very cold)
2 tablespoon Tia Maria or Kahlua
1 cup mini marshmallows
1/2 cup mini chocolate morsels
INSTRUCTIONS
In a large bowl whip (by hand) together the first four ingredients until they are well combined.
Using an electric mixer, whip heavy cream with whisk until stiff peaks form, this can take up to 5 minutes.
Gently fold the chocolate mixture into the whipped cream.
Pour into 3 pint containers or one quart container and freeze for 2 hours
Remove from freezer and mix in the marshmallows and chocolate morsels until combined and freeze for another 4 hours or overnight.